Name: Blueberry-Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Part-skim ricotta cheese; 1 large Egg; 0.75 cup Liquid egg whites; 0.33 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Baking powder; 0.25 tsp Sea salt; 0.25 tsp Vanilla extract; 1 tsp Ghee

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry-Lemon Ricotta Pancakes

Griddled pancakes made with creamy ricotta and bright lemon, studded with juicy blueberries that burst with every bite.

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NUTRITION

Protein

47.1g

Fat

24.8g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.75 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Vanilla extract

1 tsp Ghee

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PREPARATION

1
In a large bowl, whisk together the part-skim ricotta cheese, egg, and liquid egg whites until the mixture is smooth and light.
2
Stir in the lemon zest, lemon juice, and vanilla extract.
3
Add the oat flour, baking powder, and sea salt, mixing until just combined.
4
Gently fold in the fresh blueberries.
5
Heat a large non-stick skillet over medium-low heat and melt the ghee to coat the surface.
6
Scoop the batter onto the skillet using a 1/4 cup measure for each pancake.
7
Cook for 3-4 minutes until bubbles appear on the surface and the edges look dry.
8
Flip carefully and cook for another 2-3 minutes until golden brown and the center is set.
9
Serve immediately while warm.